Here’s Howlin Wolf, Goin Down Slow.
You could use any slow-cooking lentil (whole moong dal and whole urad dal are the two I know of) and any larger, firmer bean that you like (kidney and navy being two contestants). If you used a quicker-cooking lentil, it would just get softer and mushier, but that’s not a bad thing, because it becomes part of the sauce the beans sit it. I decided to flavor the beans with cardamom and smoked paprika. It all started the night before, when I simmered some bok choy with these particular spices and then topped it with peanuts. Baby, it was so nice, I wanted to do it twice! Ahem, my train of thought seems to be derailed at the moment, so I’ll just get on with the recipes, shall I?I’ve been feverishly cooking my way through all the veg from the CSA this week. I was a veritable tasmanian devil of vegetable preparation. I paused for a moment, to peer in my vegetable drawer, and…it’s almost gone! Just a head of lettuce left! So I decided to take a day off from primarily-vegetable-meals and cook some beans. I generally use canned beans, to my eternal shame. They’re just so easy, and cheap, and good quality canned beans taste fine to me! But I bought some beautiful pale yellow dried canary beans, and I wanted to cook them up. I’m a big fan of any dish that combines lentils with larger beans. Like urad dal & kidney beans in dal makhani, for instance, so I decided to make a variation on that. I used canary beans and whole moong dal. Both so pretty uncooked, and so drab when cooked!